Pie for Pi Day, Mint Chocolate Chip Pie (raw, vegan, gluten-free, indulgent)
For the Crust:
. cacao nibs
For the pie filling
(use agave or maple syrup to vegan)
fresh mint leaves or 1/2 t. mint extract
, extra leaves for garnish
Set a 9" pie pan nearby
Combine macadamias, dates and cacao nibs in bowl of food processor. Process until the mixture is well combined and the nuts are a fine texture.
Press into pie pan and place in refrigerator while making filling.
For the pie filling:
Combine all ingredients EXCEPT CACAO NIBS in bowl of food processor or in high speed blender. Process until smooth.
Stir in cacao nibs by hand.
Pour over pie crust and chill for at least 3 hours before slicing.
This pie should be refrigerated. I like it topped with a generous dollop of coconut whipped cream and a mint leaf for garnish
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.